|600 g||mushrooms — mixed, sliced|
|1 Tbs||fresh thyme|
|himalayan salt and black pepper|
|fresh thyme — to garnish|
Melt 2 tbsp butter in a frying pan. Add the pancetta and fry until crispy. Set the pancetta aside, pour the pan juices out of the pan for later use and keep warm. Add the remaining butter to the pan, toss in the mushrooms and cook over a high heat until golden. Add the fresh thyme, season and set aside.
For the eggs: Heat water in a medium deep pot. Add the vinegar and stir with a wooden spoon to create a whirlpool effect. Crack an egg into a teacup and then drop it into the water. Cook for 3 minutes, remove and drain on paper towel. Repeat with remaining eggs.
Divide the mushrooms between 4 plates. Top with pancetta, then egg. Drizzle with reserved pan juices, season and garnish with thyme.
Words and image: Lose It! magazine
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